Sunday, June 16, 2013

Cheesemaking 101

Making Cheese, with the freshest of milk

The rounds, before aging

Cutting the curd

Beautiful, cooked curd

After pressing, the curds knit together

Making ricotta cheese with the whey

WAXING THE CHEESE

This cheddered variety will now age for months.

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WWU Global Learning Program
Mexico’s food and water cultures, histories, activism – Study Travel and Practice in San Miguel de Allende

Program Highlights: Via Organica Ranch with overnight stay, Cooking classes, morning Spanish classes, Guanajuato pyramids, Charco del Ingenio (Botanical gardens), production of traditional and ceremonial tortillas with the women of El Llanito, field water quality monitoring; round table on regional water issues with local actors, tour of spirulina viva’s production farm (spriluna blue algae production), Atotonilco chapel: a 500-year old UNESCO world heritage site and cornerstone of the Mexican independence revolution, service learning in northern Guanajuato state.

EARLY ALERT: Italy June 23-July 14, 2019

5 Top Reasons To Take This Course
1. Spend time with earnest teacher Gigi (from Huxley College).
2. Experience the most beautiful environments imaginable in central Italy.
3. Learn to farm in a completely integrated Italian farmstead, Camporbasso
4. Learn to cook.
5. Eat incredible food.

See slide show on blog header and: Food Course in Europe website

This course is a unique blend of

*Hands-on farm practice (Lopez Island, San Juan Islands, Washington state) at a completely integrated-systems, biodynamic farm

*Food cultural immersion in Florence, Italy (with field trips)

*Study at the University of Florence, Italy (biology of taste, history of gastronomy, sensory taste science -- with field trips)
*Carbon offsetting at Biodynamic/Permaculture site, Inspiration Farm in Washington state

Resilient Farms Nourishing Foods

Welcome to this site, all interested in resilient farming!

Sunday, June 16, 2013

Cheesemaking 101

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